Basil Potato Salad

Basil Potato Salad

Mackenzie Scheick of PineAndCraveByMackenzie.com shares her Basil Potato Salad recipe, made with Thrive™ Culinary Cardio Oil.

Basil Potato Salad

By Mackenzie Scheick of PineAndCraveByMackenzie.com
Basil Potato Salad made with Thrive™ Culinary Cardio Oil
Basil Potato Salad - serves 4
 
Ingredients
  • 1-1/2 Lbs. small, multi-colored potatoes
  • 1 Lb. green beans
  • 1 Cup chopped basil
  • 3 Cloves garlic
  • 1 Cup pine nuts
  • 1 15-Ounce can garbanzo beans
  • 1 Tablespoon sea salt flakes, or to taste (if you substitute with regular salt, start with 1/2 of a teaspoon, then add to taste)
  • 1/4 Cup Thrive™ Culinary Cardio Oil (buy here: LINK opens in new tab)
 
Preparation
  1. Cut potatoes into smaller, evenly sized pieces.
  2. Cut ends off green beans, then chop into 1- to 2-inch pieces.
  3. Chop basil.
  4. Mince garlic.
  5. Pour pine nuts into a medium skillet over medium heat and cook, stirring constantly, until pine nuts are golden brown. Pour into a separate dish and set aside.
  6. Fill a large pot halfway with water, and bring to a boil on the stove top over high heat. Add potatoes, cover, and cook for 5 to 7 minutes, until potatoes are almost done.
  7. Add green beans and cook for another minute, until beans turn bright green.
  8. Drain potatoes and green beans, and rinse in cold water to stop them from cooking.
  9. Rinse and drain garbanzo beans.
  10. In a large bowl, stir together cooked potatoes, green beans, garbanzo beans, pine nuts, minced garlic, chopped basil, salt, and Thrive™ Culinary Cardio Oil.
  11. Serve immediately, or refrigerate, covered, until you’re ready to serve.
Enjoy!